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La selezione Luxury Crewed

CATAMARANO DI LUSSO | RIPPLE

USVI / BVI

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Catamarano di lusso RIPPLE VISUALIZZA Catamarano di lusso RIPPLE VISUALIZZA Catamarano di lusso RIPPLE VISUALIZZA Catamarano di lusso RIPPLE VISUALIZZA Catamarano di lusso RIPPLE VISUALIZZA
Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE Catamarano di lusso RIPPLE

Informazioni principali

Presentiamo RIPPLE: Catamarano di lusso varato nel 2016. L'allestimento interno con 4 cabine, puo' ospitare comodamente 8 ospiti.

Charter con equipaggio
Charter con equipaggio

Proposta Luxury Collection: yacht con equipaggio completo e servizio di classe superiore.

Estate Caribbean Virgin Islands (US/BVI), Caribbean Windwards, Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Inverno Caribbean Virgin Islands (US/BVI), Caribbean Virgin Islands (US), Caribbean Virgin Islands (BVI)
Marina USVI / BVI
Base principale USVI / BVI
Base di imbarco Yacht Haven Grande, St. Thomas Nanny Cay
Tipologia Catamarano di lusso
Bandiera USA
Cantiere Lagoon
Nome RIPPLE
Anno 2016
Refit 2023
Lunghezza 18.00 m (62.00 Ft)
Larghezza 32 m
Pescaggio 5.2 m
Motore 2 engines 2 generators
Velocità di crociera 8-10 Knots
Velocità massima 12
Boat ID 5621
Cabine 4
Queen(s) 4
Showers 5
Wash Basins 5
Electric Heads 5

DETTAGLIO PREZZI VEDI- CHIUDI


Available for charters in GRENADA AND GRENADINES from August 1st to October 22, 2025

Cruising Grounds: ​​Virgin Islands
​Pick Up/Drop Off: YHG - AYH, USVI
Yacht: Based in St. Thomas. USVI pick up and Drop off preferred, but BVI ports also accepted (please check with CA for availability. No more than 7 BVI pick ups in a year.
​BVI Customs & Cruising Permit Fees: Included

MINIMUM NIGHTS: 4, Inquire for less.
For 6 night charters, divide weekly rate by 7 nights X 6 nights.
For 5 nights or less, divide weekly rate by 6 nights X number of nights.

HALF-BOARD: Includes: 7 breakfasts, 4 lunches & 3 dinners. Requires 3 lunches & 4 dinners ashore at client expense.
$150.00 per person discount.

LOCAL FARE MEAL PLAN: Includes: 7 breakfasts, 5 lunches & 6 dinners. Requires 2 lunches and 1 dinner ashore at client expense.
$75.00 per person discount.

CHILDREN'S DISCOUNT:
$200 discount per child under aged 12 up to a max of 3 children.

SLEEP ABOARD: Available for half of the daily rate. Includes boarding after 4pm, snacks, welcome cocktails & breakfast with an early start. Dinner ashore is additional. Select option upon booking.
EXCLUDES: Christmas and New Year's weeks. No commission on sleep aboard.

25/26 HOLIDAYS:
7 night minimum
CHRISTMAS: 1-8 pax @$45,000 Must end on or before 12/27
NEW YEARS: 1-8 pax @$48,000 May not start prior to 12/28

**SEE BROKER NOTES FOR MORE INFORMATION - WAIVER REQUIRED IN ADDITION TO CONTRACT**


No "Captain Only" offered on this yacht.


L'EQUIPAGGIO VEDI- CHIUDI

Mark Russell
Comandante

Kathryn Prestera
Chef/First Mate

Nazione: American

Captain Mark
Meet Mark, your accomplished and adventurous captain aboard Ripple. Born in Japan and raised in England by American parents, Mark has always possessed a deep-seated passion for voyaging and all things nautical.
Mark's sailing journey began at the tender age of 13 when he completed his RYA day skipper course on a 32' sloop, navigating the picturesque French and English coasts. His love for the sea led him to pursue a degree in Marine Biology and Coastal Ecology at the University of Plymouth, where he also obtained his Yacht Master certification. During this time, Mark worked as a local dive guide and RIB pilot, honing his skills and knowledge of the marine environment.
Driven by a desire to explore the world, Mark embarked on a career as a professional dive guide and instructor, working in various locations across the globe. With thousands of dives under his belt, including a remarkable 4.5-hour dive to 260' on a rebreather to explore a war wreck in Vanuatu, Mark's expertise in the underwater realm is unparalleled.
Over the past 17 years, Mark has been an integral part of the luxury yachting industry, earning his MCA Master 3000 and Y4 engineer licenses. One notable highlight of his career was his time spent with the race vessel 'Earthrace,' where he and a team of four crew members circumnavigated the globe in a record-breaking 60 days aboard a 78' motor yacht – a World Record that still stands today!
As your captain on Ripple, Mark brings his wealth of experience, knowledge, and passion for exploration to ensure that your charter experience in the Virgin Islands is nothing short of extraordinary. His love for the region and its vibrant culture, coupled with his expertise in all aspects of yachting, guarantees an unforgettable adventure filled with fun, discovery, and natural wonders.
With Mark at the helm, you can rest assured that your journey aboard Ripple will be safe, exciting, and tailored to your every desire. Get ready to embark on a voyage like no other, guided by a true master of the seas.



Chef Kathryn
Born and raised in Central Florida, Chef Kathryn developed a deep love for the ocean early on—surfing and fishing along the coast before eventually taking up sailing as an adult. Her natural affinity for the water has grown over the years through racing regattas on the Chesapeake Bay, sport fishing, and crewing passages aboard private yachts. These experiences have awarded her thousands of nautical miles throughout the Caribbean and along the Eastern Seaboard of the United States.

Kathryn’s culinary journey began at just 14, working in a local deli after school. She quickly rose through the kitchen ranks, eventually stepping into line cook roles in high-volume restaurants, where she thrived under pressure. After time away to explore other ventures and raise a family, she returned to hospitality to run her family’s bar—reigniting her love for crafting meaningful experiences through food and service.

Over time, Kathryn’s relationship with food evolved into something deeply holistic. Cooking became a way to connect people, honor local environments, and nourish both body and soul. Inspired by her extensive travels, her cooking style is eclectic and intuitive—she may serve fresh ceviche one day and prepare local fare from the port the next. She is passionate about clean, fresh ingredients and tailoring every meal to guest preferences and dietary needs, including gluten-free, vegetarian, and allergy-conscious requests.

A registered nurse as well as a chef, Kathryn embodies the intersection of care and cuisine. After the COVID pandemic, she leaned into travel, cooking, and mindful living—which eventually led her to the world of yachting, where all her passions converge.

When she’s not in the galley, Kathryn enjoys staying active and grounded—spending time with her three children, camping, fishing, hiking, skiing, golfing, going to concerts, and working out. For her, cooking aboard a yacht is not just a job—it’s a mindful labor of love, delivered with warmth, skill, and a genuine joy for making every moment onboard unforgettable.

“Cooking is not just what I do. It’s a mindful labor of love—to create something with quality ingredients, that is nourishing and delicious, tailored to the client’s preferences and conscious of the environment.” – Chef Kathryn




Deckhand / Stew Caitlin Green
With a deep love for the ocean and a drive for adventure, Caitlin Green has spent the past three years working aboard sailing and power catamarans along the East Coast and beyond. She has logged over 8,000 nautical miles, from the quiet anchorages of Chesapeake Bay to Fort Lauderdale’s busy waterways and through the locks of the Panama Canal.

As a Deck/Stew, Caitlin brings a solid foundation in both exterior and interior yacht operations. Whether handling lines, assisting with water sports, standing watch, or setting up for guest arrivals, she approaches every task with focus and enthusiasm. She’s equally at home mixing an Espresso Martini as she is running the deck, and her dedication to seamanship and safety is reflected in her recent achievement of a 200 Ton Captain’s License.

Earlier in life, Caitlin worked in hospitality, first waitressing and later managing a bed and breakfast overlooking a bay known for its whales. Those experiences honed her eye for detail and service, skills she now brings to life at sea.

Joining Ripple is a proud step for Caitlin, and she’s eager to help create smooth sails, good memories, and plenty of laughs for guests along the way.

https://www.bebluesailing.com/Saloon https://www.bebluesailing.com/Alfresco dining

IL MENÙ DI BORDO VEDI- CHIUDI


DAY BREAK
Shakshuka
Eggs poached in tomato gravy with feta, parsley, toast, and crispy bacon.


French Toast
Buttermilk French toast topped with berries and powdered sugar, served with bacon.


Bagel Board
Scrambled eggs, smoked salmon, cream cheese, crispy bacon, and avocado.


Frittata
Eggs baked with cheese, spinach, and peppers, served with toast and bacon.


Avocado Toast
Crunchy bread topped with mashed avocado, tomato, and microgreens, with eggs made to order and fresh fruit.


Homestyle Breakfast
Potatoes, crispy bacon, and eggs any style.


Gluten-Free Banana Muffins
With honey butter, fresh fruit, and soft-boiled eggs.


Brioche French Toast
With bacon and eggs.


Yogurt Parfait
Fruit and granola parfait with croissant and soft-boiled eggs.


Frittata & Mimosas
Departure breakfast with fresh-baked frittata and mimosas.


 


MIDDAY
Classic Shrimp Caesar
Shrimp with crisp romaine, Romano, parmesan, cracked black pepper, and homemade Caesar dressing.


Harvest Chicken Salad
Pulled roasted chicken with spring mix, strawberries, and grapes.


Gourmet Hamburger
Grilled on a brioche roll with provolone, tomato, lettuce, sautéed onions, pickle, and garlic aioli, served with crisps and lemongrass bush tea.


Caribbean Jerk Grilled Wings
With carrot and celery sticks.


Cuban Sandwich
Pulled pork, ham, Swiss, pickles, and mustard pressed on toasted bread, served with chips.


Authentic Mexican Street Tacos
Sirloin steak with onions and cilantro lime aioli on corn tortillas.


 


HORS D’OEUVRES
Shrimp Pinchos
Grilled shrimp skewers served with local rhum punch.


Roasted Cauliflower
With cranberries, toasted almonds, pickled onion, mint, and warm lemon tahini drizzle.


Meat, Cheese & Cracker Board


Melon Prosciutto Salad
With fresh mint and honey drizzle.


Assorted Local Fish
Served sashimi-style.


Fresh Hummus & Olive Crostinis


Grilled Pineapple


Charcuterie Board
Cheeses, cured meats, grapes, olives, dried fruit, crackers, and nuts.


Mexican Dip Board
Homemade guacamole, salsa, and queso with tortilla chips.


Hummus Platter
With celery, peppers, and flatbreads.


 


MAIN
Puerto Rican Pollo Guisado
Stewed chicken with rice, beans, and yuca.


Local Rainbow Runner
Pan-simmered in lemon ginger sauce.


Bacon-Wrapped Pork Loin
With fennel & arugula salad, sweet potato purée, and gravy.


Roasted Local Snapper
With sautéed spinach and cheese polenta.


Surf & Turf
Grilled ribeye and shrimp with mushrooms, onions, and roasted parmesan-garlic potatoes.


Linguini alla Carbonara
Handmade pasta with parmesan reggiano and guanciale sauce.


Fresh Caribbean Lobster
Grilled lobster served with mac & cheese casserole.


Scallops & Mushroom Risotto
Seared scallops over creamy risotto.


Salmon & Lemon Spinach Orzo
Pan-fried salmon with creamy lemon spinach orzo.


Chicken Fajita Bowls
Grilled chicken with jasmine rice, onions, peppers, corn, avocado, sour cream, and cheese.


Ribeye Steak
With garlic mashed potatoes, asparagus, carrots, and steak sauce.


 


DESSERT
Fresh Local Mango Sorbet
Light and refreshing sorbet made with ripe local mangoes.


Toasted Coconut Rice Pudding
Creamy rice pudding topped with toasted coconut.


Apple Rose Turnover
Delicate pastry shaped like a rose, drizzled with honey.


Warm Gluten-Free Brownies
Served with vanilla ice cream.


Homemade Cheesecake
Classic cheesecake topped with guava syrup.


Lemon Panna Cotta
Silky lemon custard set with cream, topped with fresh zest.


Rhum Cake
Moist Caribbean cake infused with local rum.


Brownies & Ice Cream
Rich chocolate brownies paired with vanilla ice cream.


Lemon Posset
Tangy lemon custard topped with fresh raspberries and mint.


Strawberry Mousse
Fluffy strawberry mousse topped with fresh cream.


Crème Brûlée
Traditional custard finished with a caramelized sugar crust.


RIPPLE RIPPLE RIPPLE RIPPLE RIPPLE RIPPLE RIPPLE RIPPLE RIPPLE

DETTAGLI VEDI- CHIUDI

Location Details: Virgin Islands
St. Vincent and The Grenadines
Please inquire for additional location availability.

Accommodation: $25,0000 Refit Summer 2023- Rybovich Boat Yard West Palm Beach



Ripple accommodates up to 8 guests in 4 luxurious queen cabins all ensuite with electric heads and seperate shower stalls and individually controlled AC.

Fans throughout the boat.



Other Entertainment: Entertainment:

Speakers on Deck

Sonos Sound Units

Karaoke Machine

Movie Projector and Screen

Fire Stick TV and Sports Streaming Unit



4 Hair Driers

3 Hair Straighteners

1 Steam Iron

Shower Gel, Shampoo, Conditioner, Sun Creams (Reef Friendly)

Cabin and Beach Towels

Mid-Week Linen Change of Cabins

Soda Stream



Yoga Mats Onboard - No Instruction



Dogs - Inquire, Depends On Dog



Other Toys: E-foil

2 Sea Scooters, Sublu Brand

Snuba – Third Lung – Onboard

Kite Gear Purchased, 2 Boards, 2 Kites, 1 Harness and 1 Bar

Mini Malibu Surf Board

Kneeboard

Wakeboard

3 Stand-Up Paddle Boards

Tube

Floating Mat

2 Bote Floating Chairs

Sunchill

Snorkel Gear

4 Fishing Rods and Tackle

Spearfishing Equipment Onboard (USVI Only)

1 Seadoo Sparks (USVI Only)

Underwater Lights





Sun Shade Shibumi w/ 8 Deck Chairs & Cooler Bags for Drinks

















Communicate: Starlink

VHF

Internet

Cell Phone

Dive Info: Yacht offers onboard diving.



Max 3 dives included, per certified diver, per 7 nights charter

Additional dives are $50 per certified diver



Scuba gear includes a BCD, regulator, weights and tank. Crew will arrange rental equipment on behalf of the guests and have it onboard when guests arrive

Wetsuits, if desired, need to be rented.

Dive Costs: Non certified, Discover SCUBA Diving experience, 150 per person plus materials, 2 dives included

Advanced Open Water Course, 200 per person plus material, 5 dives included.

Open Water Diver Referral Course, 250 per person plus materials, includes 4 dives

PADI SCUBA diver course, 200 per person plus materials, includes 3 dives.

15 PADI Specialty Diver courses offered, 150 per person plus materials, includes 3 dives

Generator: 19kw and 10Kw

Inverter: 5000 and 2000 W

Water Maker: 75gph/300L

Ice Maker: Yes

Bimini: Yes

Dinghy: 15ft

Dinghy Pax: 8

Dinghy HP: 50

Helipad: No

Jacuzzi: No

Gym: Yes

Stabilizers: No

Elevators: No

Wheel Chair Access: No

AC: Full

AC Night: Yes

AC SurCharge: No

Internet: Onboard WIFI

Salon Stereo: Yes

Sat TV: No

Ipod: Yes

Board Games: Yes

Deck Shower: Yes

Special Diets: Inq

Kosher: No

BBQ: Yes

Gay Charters: Inq

Nude Charters: Inq

Hair Dryer: Yes

Guest Smoke: Sugar Scoops Only

Guest Pet: Yes

Children Allowed: Yes

Min Child Age: no

Adult Water Skis: Yes

Kids Water Skis: No

Jet Skis: No

Wave Run: No

Knee Board: Yes

Stand Up Paddle: Yes

Wind Surf: No

Gear Snorkel: Yes

Tube: Yes

Scurfer: Yes

Wake Board: Yes

1 Man Kayak: No

2 Man Kayak: Yes

Sea Bob: No

Sea Scooter: Yes

Kite Boarding: Yes

Kite Boarding Details: If guests are interested in Kite boarding, the crew will build this into the itinerary and make the necessary arrangements. We carry two twin tip boards, 1 bar and 1 beginner harness as well a 10m and 12m kites

Fishing Gear: Yes

Fishing Gear Type: Various

Num Fish Rods: 4

Float Mats: Yes

Swim Platform: Stern Scoops and platform

Boarding Ladder: Stern Transom

Dinghy Sailing: No

Scuba Onboard: Onboard

Games Beach: Yes

Under Water Cam: Yes

Under Water Video: Yes

Green Make Water: Yes

Green Reuse Bottle: Yes

Green Other: We use organic/locally grown produce when available. We provide guests with reef friendly sunscreen and bath products/toiletries. We provide filtered water to limit single use plastics. We provide re-usable water/beverage tumblers to limit plastic/disposable cup use. We use marine/reef friendly dish soap and cleaning products for the interior and exterior of the yacht.\ We use re-usable grocery bags. We are affiliated with 'Sailors for the Sea' - Keeping our Waters Blue by Boating Green! Our crew are guided by this organization in reducing our footprint. We support 'Sailors for the Sea' initiatives. We provide information to our guests on the best practices for 'Traveling Green' Inspiring our guests on the importance of the preservation of our oceans and the beautiful islands in which we vacation. Maximize the use of sail power, to minimize engine emissions. We have a separate battery bank for the A/C (this means the generator does not have to run at night)

Resort Course: 150

Full Course: 250

Compressor: Onboard

Num Dive Tanks: 9

Num BCS: 14

Num Regs: 8

Num Weights: 9

Num Divers: 8

Num Dives: 3

LAYOUT DI BORDO VEDI- CHIUDI

Domande & risposte

Come funziona il contratto di charter?

Il contratto viene stipulato direttamente tra l’Armatore e il Cliente, con il supporto del broker. Si basa normalmente sul modello contrattuale internazionale MYBA, concepito per garantire tutele chiare e bilanciate a entrambe le parti.

È inoltre prevista la figura dello Stakeholder, responsabile della custodia sicura dei fondi fino alla conclusione del charter.

Cosa è incluso nella tariffa del charter?

La tariffa base comprende il noleggio dell’imbarcazione, l’utilizzo delle dotazioni di bordo, la presenza dell’equipaggio e la relativa copertura assicurativa.
Restano escluse le spese operative come carburante, cambusa, porti, bevande e attività aggiuntive, che vengono gestite tramite APA (Advance Provisioning Allowance).

L’elenco preciso di ciò che è incluso o escluso sarà confermato al momento della selezione dello yacht.

Cos’è l’APA e come funziona?

L’APA (Advance Provisioning Allowance) è un fondo anticipato, di norma pari al 25–35% del canone di charter, destinato alla copertura delle spese operative: carburante, provisioning, porti, attività a pagamento, bevande e richieste personalizzate degli ospiti.

Al termine della crociera, il Comandante fornisce un rendiconto dettagliato delle uscite. Eventuali importi non utilizzati vengono rimborsati al cliente, mentre eventuali eccedenze vengono regolate direttamente al momento della chiusura del charter.

Quali sono le modalità di pagamento?

Alla firma del contratto è previsto il versamento del 50% dell’importo totale.
Il saldo, comprensivo di APA, tasse e eventuali oneri aggiuntivi, viene richiesto circa cinque settimane prima dell’imbarco. (a seconda dell'armatore)
I pagamenti vengono effettuati tramite bonifico bancario, che rappresenta lo standard operativo nel settore del charter di lusso.

Posso annullare una prenotazione?

Sì, è possibile cancellare, ma si applicano le clausole previste dal contratto.
In linea generale, in caso di rinuncia da parte del cliente, l’Armatore trattiene i depositi già versati.

Qualora l’imbarcazione venga riaffittata per lo stesso periodo, l’Armatore rimborsa l’importo recuperato, al netto delle relative commissioni.

Ogni richiesta di cancellazione viene gestita con la massima trasparenza. Ulteriori dettagli sulle politiche applicate sono disponibili contattandoci direttamente.

Come individuare lo yacht più adatto alle mie esigenze?

La scelta dipende principalmente dal tipo di esperienza che desideri vivere:

  • Motor yacht per il massimo comfort, grande stabilità e trasferimenti rapidi.

  • Sailing yacht per un’esperienza autentica, silenziosa e legata alla tradizione della navigazione.

  • Catamarano per ampi spazi, stabilità superiore e maggiore privacy.

BeBlue analizza destinazione, numero di ospiti, preferenze personali e budget, selezionando per te la soluzione più adatta.

Quanto tempo prima è consigliabile prenotare?

Per l’alta stagione (Mediterraneo: giugno–settembre; Caraibi: dicembre–aprile) è consigliabile prenotare con diversi mesi di anticipo, così da assicurarsi le migliori opzioni disponibili.
Gestiamo comunque anche richieste last-minute, compatibilmente con disponibilità e requisiti di licenza.

È possibile personalizzare menu, preferenze e attività?

Certamente, prima della partenza riceverai un Preference Sheet in cui potrai indicare gusti, esigenze alimentari, allergie, preferenze per bevande e attività che desideri svolgere.
Lo Chef e il Comandante utilizzeranno queste informazioni per costruire un’esperienza completamente su misura.

Quante persone possono essere ospitate a bordo?

La maggior parte delle imbarcazioni può accogliere da 6 a 12 ospiti, a seconda della configurazione interna.
Alcuni superyacht oltre gli 80 metri, conformi alle certificazioni internazionali, possono ospitare fino a 36 persone.

Sarò connesso a Internet durante il charter?

La maggior parte delle imbarcazioni offre connessione Wi-Fi a bordo, tramite rete mobile o sistemi satellitari. La qualità e la velocità del servizio possono variare in base all’area di navigazione e alla tecnologia installata.

È previsto lasciare una mancia all’equipaggio?

La mancia non è obbligatoria, ma rappresenta una consuetudine consolidata per esprimere apprezzamento al lavoro della crew.
Le linee guida internazionali indicano come riferimento un importo pari al 10–15% del canone base.

Perché affidarsi a BeBlue?

BeBlue è specializzato nelle vacanze in barca e, in qualità di mediatori marittimi e tour operator regolarmente titolati, garantisce:

  • accesso all’intera flotta globale

  • totale trasparenza sui costi

  • supporto contrattuale e logistico

  • gestione personalizzata delle preferenze e degli imprevisti

  • elevati standard di tutela e sicurezza

È il modo più semplice, sicuro ed efficiente per vivere un’esperienza di charter di livello.

Posso richiedere un’assistenza dedicata per il mio charter?

Ogni charter è unico. Per ricevere una selezione di yacht su misura, un preventivo chiaro e un supporto personalizzato nella pianificazione del tuo viaggio, ti invitiamo a contattarci direttamente. Il nostro team ti accompagnerà con attenzione in ogni fase dell’esperienza.

Nota: le informazioni riportate sono di carattere informativo e andranno riconfermate in fase di prenotazione con un operatore BeBlue.

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